Vegetarian Chili With Butternut Squash and Moroccan Spices
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3tablespoons olive oil
- 1large yellow onion, chopped (about 2 cups)
- 1½teaspoons ground chili powder
- 1½teaspoons ground sweet or hot paprika
- 1teaspoon ground cumin
- ½teaspoon ground cinnamon
- 1tablespoon minced garlic (about 3 cloves)
- 1(2- to 2½-pound) butternut squash, peeled, seeded and cut into ½-inch cubes
- 2(15-ounce) cans chickpeas, drained and rinsed
- 4cups low-sodium vegetable broth
- 1(28-ounce) can crushed tomatoes
- 1tablespoon tomato paste
- 2teaspoons brown sugar
- 2teaspoons kosher salt, plus more to taste
- ½medium head cauliflower, trimmed and cored
- Plain yogurt or sour cream, for serving (optional)
- Thinly sliced scallions, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
316 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 13 grams dietary fiber; 15 grams sugars; 12 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
- Step 2
Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
- Step 3
Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
- Step 4
Season to taste with salt, and serve hot, with yogurt and scallions, if desired.
Private Notes
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Cooking Notes
Jennifer
Could you make this in a slow cooker or instant pot? Any suggestions?
Jennifer
I browned the onions, spices, and garlic then put everything in the crock pot on low for 6 hours
Linda Groetzinger
If you need the avoid tomatoes as I do, add approximately same quantity of pumpkin purée and skinned zucchini cut into small pieces.
Bates
It takes much longer than the recipe indicates to get the cauliflower to a soft consistency. I would put it in with the butternut squash next time instead of waiting. I also added more spice, thought it was a little bland.
penelope
As with other comments I added more cumin, New Mexico chili powder. Used sweet potato to fill in for limited butternut squash I had. I did not add cauliflower as the Dutch oven was at capacity. No extra salt needed. Served with corn bread. Will make again. This is a hit. I will try the slow cooker next time.
Geteb
I doubled or tripled the amount of spices (I like hot) & otherwise cooked to the recipe specifications using homemade chicken broth instead of veggie broth. Not sure what 2t of brown sugar adds. And my Dutch oven was very full. I think I'll try the slow-cooker method next time. Very tasty & spicy.
Kirsten
This is a fantastic dish. More interesting flavors and textures than other veg chilis. I made as directed, though subbed Japanese sweet potato for the butternut squash (I'm a bit weary of the latter). The substitution worked out great. I felt that the dish could handle more cauliflower--up to a small head--for next time.
Kelly in Havertown
Wow, was this delicious! The spices and brown sugar made this very special. The whole is definitely greater than the sum of its parts.
susyb
Squash takes a lot of time to prepare — take into account! Good with rice. Also cilantro and preserved lemons in addition to the scallions and yoghurt.
Susie
Terrific recipe. We loved it ! No changes
D
This is super delicious. Chili is maybe the wrong name for it? But a great stew. I used delicata and carrots instead of butternut squash and worked great.
squeakalicious
Extremely bland. Nothing special. Too much work for no payoff. I won't make it again, but if I did, I'd skip the brown sugar, which is unnecessary since the overall flavor is already too sweet.
Francheesh
I used half the broth-2 cups. Nice and thick. And cooked it 15 minutes longer to get the veggies perfect. Also used broccoli because I had no cauliflower. A favorite dish.
Carlos Diaz
I upped the chili powder to 3 Tbsp and put in 2 chopped poblano peppers to saute with the onions. Still too sweet. I would do away with the sugar and the tomato paste, and probably prefer using diced or whole peeled tomatoes instead of crushed.
Francheesh
I changed to one can of kidney beans and one can of chickpeas. I also did the slow cooker method suggested-did the sauté first and threw everything into the crockpot. Also added corn and some other veggies that I had available. Came out perfect. Thanks!
Nate Tate
This was very good and easy. But I agree with the notes saying to skip the sugar. The butternut squash is already sweet and then the sugar combined with the cinnamon almost puts it into dessert territory. Next time I make this I will not be adding any sugar.
Jason Fisher
Added the cauliflower with the squash et al. and a full can of tomato paste to thicken, plus additional spices.
Mom in CT
Omg this is delicious
Mama Liz
Used froz cubed butternut squash, froz garden tomatoes, and turkey stock.Doubled spices, cinnamon stick, added 1 c diced green pepper with cauliflower. Stew was still brothy after simmering so added a handful farro, then froz blanched turnips, then added more spices: Cayenne, gochugaru, marash chile, za'atar, 1-2 tsp each. Added half a preserved lemon, diced. Ended up simmering 2+ hours. The squash was meltingly soft, the stew thick and rich, with spicy complexity. Add a squeeze of lemon!
Patricia
This was soooo good.I made it as the recipe instructed (novel idea, I know) except for adding tagine spice I had in the pantry. It was great and reheated for dinner the next day--even better!
Salt
After sautéing onions with spices and then garlic, add all ingredients except cauliflower and pressure cook 40 min Then add cauliflower and pressure cook 3 more minutes
Suzann
Delicious! I didn't have cauliflower so substituted a couple of carrots and two celery stalks...tasted wonderful and the colours were gorgeous. Instead of brown sugar I added ~1 cup of raisins for an additional Moroccan flair. Easy to make and made the house smell incredible. Will definitely make this again.
Allie Tish
Made this a few times and love it! Bland as written, I add extra Moroccan-esque and warming spices like ginger, allspice, nutmeg, clove. Let everything simmer for awhile, no need to add the cauliflower at the end. Also garnish with sour cream, cilantro and pomegranate seeds.
Tee
i added turkey chopmeat and eliminated the cauliflower. it was delicious!
bert
As with other posts I upped the spices. Delicious.
Kate
I used frozen cauliflower florets and frozen cubed butternut squash. Came out perfect and took a lot less time than using fresh.
amy
Made this tonight with modifications : butternut and Delicata squash that I cooked with the onions and spices. Doubled the spices using smoked and sweet paprika as well as adding coriander. Only 1 spoon of sugar and no tomato paste. Petite diced tomatoes and water instead of broth. Served with a squeeze of fresh lime over Israeli couscous. Was quite the hit even with my meat loving husband. Would up the spices even a bit more next time. Will definitely be a next time !
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